Creamed Hamburger

This is one of those dishes we grew up with - the Northeastern version of Biscuits and Gravy I guess? I'm not sure where it originates from, or why we had this one on a fairly regular basis at home, but it is very pure and simple comfort food.

I remember big stacks of lightly buttered toast and a bowl of creamed hamburger to spoon over the top - brings back fond memories of cool days enjoying breakfast around the table with my siblings and parents. Seems like 10 bazillion years ago though... man, how the time does fly... My son seems to prefer biscuits and gravy to creamed hamburger, so I suppose his memories 15 - 20 years from now might be of this variety, but as for me, it will always be of this dish. This or Smacks... yep, I remember eating my fair share of Honey Smacks (or more correctly - the off brand variety of Smacks)... ahhh, food memories, wonderful food memories. :)

I did a little searching before making this recipe - and some add diced onion, some season with onion and garlic powder, or even chicken bouillon. There are, of course, many ways to make this dish so feel free to play with the seasonings to get it "just right" for you and yours!

Creamed Hamburger

1 lb ground beef
salt and pepper to taste
3 - 4 TBS all-purpose flour
1 1/2 - 2 cups milk
Sliced bread, toasted and lightly buttered

  1. In a large nonstick skillet, over medium heat, cook the ground beef, stirring occasionally to break apart the meat. Season to taste with salt and pepper. Reduce heat if the grease is cooking off too quickly (you need some to absorb the flour).
  2. When meat is fully cooked, 10 - 15 minutes total, sprinkle the flour over and stir until well absorbed by the meat and grease (if you have visibly excess grease, add a little more flour until it is absorbed / blended in).
  3. Turn the heat up to medium-high and stir the milk in, until well combined and evenly blended into the meat mixture.
  4. Continue stirring occasionally until mixture begins to bubble, allow to come to a low boil for a couple minutes, then reduce heat. Simmer until mixture reaches your preferred thickness.
  5. Serve over warm, lightly buttered toast.


  1. I have never heard of this. I am sure it was born of necessity and then became a favorite as so many of our favorite dishes do.


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